In a large oven proof dish, heat a tablespoon of the olive oil.
Place the flour in a shallow bowl. Season the beef with salt and pepper dip in the flour, shaking off any excess.
Add half the meat to the casserole dish and cook over a medium high heat until brown, turning until chunks are sealed.
Transfer the meat to a bowl and repeat the process using the remaining tablespoon of oil.
Remove the meat and melt the butter in the casserole dish. Add the onions, potatoes, carrots and turnip and cook over a low heat, stirring occasionally, until the onion is softened.
Add the wine and bring to a boil, stirring to remove any sticky pieces on the bottom of the casserole dish. Pour in the stock and bring to a boil. Re-add the browned meat and juices along with the thyme, garlic and bay leaf. Cover and simmer over a low heat until the meat is tender, about 1½ – 2 hours.
Remove the lid for about 15- 20 mins towards the end and turn up the heat slightly to allow to simmer if you feel the sauce needs to reduce and thicken.
Remove thyme and bay leaf before serving in a bowl. Best eaten with a spoon!
1kg beef cut into 4cm chunks
750g Rooster potatoes, peeled and cut into chunksr
30g unsalted butterr
2 medium onions dicedr
2 carrots, dicedr
150g turnip, peeled & dicedr
500ml red winer
500ml beef stockr
2 sprigs of thymer
2 cloves of garlic, crushedr
2 tbsp plain flourr
Salt & pepper to taster
1 bay leaf
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